Summary

Ingredients

• 600 g chicken breast fillet (s)
• 500 ml vegetable stock
• 1 can pineapple, cut into pieces
• 1 head lettuce or ice cream
• 1 bunch spring onion (s)
• 150 g crème fraîche
• 50 g mayonnaise
• 1 tablespoon vinegar
• 1 teaspoon honey
• 1 teaspoon curry
• salt and pepper

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Instructions

1. Rinse the fillets and cook in the broth for about 10 minutes. Take out and cut into slices.
2. Drain the pineapple. Clean the lettuce, rinse, spin dry, pluck into pieces. Wash and clean the spring onions and cut into rings.
3. Mix the creme fraiche, mayonnaise, vinegar, curry and honey, season with salt and pepper.
4. Spread the salad on the plates, arrange the meat and pineapple on top. Drizzle the dressing over it, sprinkle with onions.